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Southern Sausage Biscuits: A Classic Comfort Food Made from Scratch

Few things capture the heart of Southern cooking like warm, flaky biscuits split open and filled with savory sausage. Southern Sausage Biscuits are simple, rustic, and deeply satisfying. Whether served for breakfast, brunch, or as a grab-and-go snack, these buttery biscuits paired with perfectly seasoned sausage patties are a timeless favorite.

In this detailed guide, you’ll learn how to make authentic Southern Sausage Biscuits completely from scratch — from mixing tender, flaky biscuits to cooking juicy sausage patties — all explained step by step.

What Makes Southern Sausage Biscuits Special?

Southern biscuits are known for their:

Flaky, layered texture
Buttery flavor
Soft interior with a golden crust

When combined with well-seasoned breakfast sausage, the result is a rich, comforting sandwich that doesn’t need fancy ingredients to shine.

The secret lies in cold butter, gentle handling of the dough, and properly cooked sausage.

Ingredients

For the Biscuits:

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional but recommended)
½ cup (1 stick) cold unsalted butter, cubed
1 cup cold buttermilk

For the Sausage Patties:

1 pound ground breakfast sausage (pork sausage works best)
½ teaspoon black pepper (if sausage is mild)
¼ teaspoon red pepper flakes (optional for heat)

Step-by-Step Method

Step 1: Prepare the Biscuit Dough

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Sugar

This ensures even distribution of the leavening agents.

3. Cut in the Cold Butter

Add the cubed cold butter into the flour mixture.

Using a pastry cutter or your fingertips:

Work the butter into the flour until it resembles coarse crumbs.
You should still see small pea-sized pieces of butter.

These small butter pockets create steam in the oven, producing flaky layers.

4. Add the Buttermilk

Slowly pour in the cold buttermilk.

Stir gently with a spoon until the dough just comes together.
Do not overmix — overworking the dough makes tough biscuits.

The dough should look slightly shaggy and soft.

Step 2: Shape and Fold for Flaky Layers

1. Turn Out the Dough

Lightly flour a clean surface and turn the dough out onto it.

2. Gently Pat and Fold

Pat the dough into a rectangle about ¾ inch thick.
Fold it in half.
Rotate slightly and pat it out again.
Repeat this folding process 3–4 times.

This simple folding creates beautiful layers.